1 tb Safflower oil
1 sm Onion; chopped
1 md Carrot; peeled and diced
1 lb Extra-firm tofu;
-well-drained
Cut into 1/2-inch chunks
1/2 c Frozen and thawed green peas
1/4 c Chopped walnuts
1 tb Minced fresh parsley
2 c Vegetable stock
1 tb Wheat-free tamari
4 ts Dried thyme
Salt and freshly ground
-black pepper; to taste
2 tb Cornstarch dissolved in 2
-Tbs. water
-CRUST-
1 c Soy flour
1/2 c Rice flour
1/2 c Potato starch flour
1 ts Baking powder
1/2 ts Salt
1/4 c Safflower oil
1/4 c Cold water
Wheat-and gluten-free 6 SERVINGS VEGAN
In this recipe, a combination of soy, rice and potato starch flours are
used in the crust; cornstarch replaces wheat flour as the thickener in the
filling; and wheat-free tamari is used as a seasoning. If your’re allergic
to corn as well as wheat, use 1/4 cup mashed potatoes to replace the
cornstarch mixture.
Preheat oven to 350 degrees. In small skillet, heat oil over medium-high
heat. Add onion and carrot and cook, stirring often, until softened, about
5 minutes. In 1 1/2 quart casserole, combine tofu, onion-carrot mixture,
peas, walnuts and parsley.
In medium saucepan, combine stock, tamari, thyme, salt and pepper. Bring to
a boil over high heat. Reduce heat to low, whisk in cornstarch mixture and
cook, whisking constantly until thickened, about 1 minute. Pour sauce over
tofu and vegetables in casserole. Stir well to coat with sauce; set aside.
Pastry: In food processor, combine flours, baking powder, salt and oil and
process until mixture resembles coarse crumbs. With motor running, slowly
add water through feed tube and process until dough forms a ball. Turn
dough out onto a lightly floured surface and roll into shape of casserole
dish. Carefully place crust over casserole, crimping edges.
Bake until crust is lightly browned, about 45 minutes. Serve warm.
PER SERVING: 178 CAL.; 7G PROT.; 8G TOTAL FAT (1G SAT. FAT); 23G CARB.; 0
CHOL.; 344MG SOD.; 4G FIBER.
Yields
6 servings